Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest . Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth.

Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies . Serve with long spoons and a straw.